Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions-Reference-Cited by-同舟云学术

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Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FERREIRA Giovana Ribeiro¹,FIDÊNCIO Paulo Henrique¹,CASTRICINI Ariane²,ANDRADE Raísa Queiroz³,SILVÉRIO Flaviano Oliveira³^ORCID

Affiliation:

1. Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil

2. Empresa de Pesquisa Agropecuária de Minas Gerais, Brasil

3. Universidade Federal de Minas Gerais, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference42 articles.

1. Volatile compounds from fruits of Butia capitata at different stages of maturity and storage;Aguiar M. C. S.;Food Research International,2014

2. Characterization of nutty flavor in Cheddar cheese;Avsar Y. K.;Journal of Dairy Science,2004

3. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars;Baccouri B.;Food Chemistry,2007

4. Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit;Balbontín C.;Postharvest Biology and Technology,2007

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis;Food Science and Technology;2022

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